Dynamic Cooking Systems RDT 305L-N Installation Manual

THE PROFESSIONAL RDT SERIES
DUAL FUEL RANGE

Installation Guide

MODELS:

RDT-305
RDT-366
RDT-364GL

RDT-364GD
RDT-484GG
RDT-485GD

-486GL

T

RD
RDT-486GD

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this professional Dual Fuel Range. Because of this appliance’s unique features we have

eveloped this Installation Guide. It contains valuable information on how to properly install your new appliance

d
for years of safe and enjoyable cooking.

or your convenience, product questions can be answered by a DCS Customer Care Representative by phone:

F
1-888-936-7872, or email:

NOTE: Please write the Model and Serial Numbers on this page for references (located on the label above the
kick panel on the right)

MODEL NUMBER SERIAL NUMBER

NOTE: Inspect the product to verify that there is no shipping damage. If any damage is detected, call the shipper
and initiate a damage claim. DCS by Fisher & Paykel is not responsible for shipping damage.

DO NOT discard any packing material (box, pallet, straps) until the unit has been inspected.

[e-mail].

WARNING

Improper installation, adjustment alteration, service or maintenance can cause property damage, injury or death.
Read the installation, operating and maintenance instructions thoroughly before use, installing or servicing this
equipment.

WARNING!

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage,
personal injury or dea

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

th.

DANGER

You Smell Gas:

f

I

1. Do not try to light any appliance.
Do not touch any electrical switch; do not use any phone in your building.

2.

ely call y

mmedia

I

3.

4. If you cannot reach your gas supplier, call the fire department.
Installation and service must be performed by a qualified installer, service agency or the gas supplier.

5.

t

our gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

WARNING!

T

o reduce the risk of injury to persons in the event of a rangetop grease fire, observe the following: Turn burner off
first. Smother flames with a close-fitting lid, cookie sheet, metal tray, baking soda or use a dry chemical or foam­type fire extinguisher. Be careful to prevent burns. If the flames do not go out immediately, evacuate and call the
fire department. Never pick up a flaming pan - You may be burned. DO NOT USE WATER ON GREASE FIRES,
including wet dishcloths or towels - a violent steam explosion will result. Use an extinguisher ONLY if:

1. You know you have a Class ABC extinguisher, and you already know how to operate it.

2. The fire is small and contained in the area where it started.

3. The fire department is being called.

4. You can fight the fire with your back to an exit.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

1

TABLE OF CONTENTS

INTRODUCTION 3

SAFETY PRACTICES AND PRECAUTIONS 4-6

MODELS 7

PLANNING THE INSTALLATION 8-9

UNPACKING AND HANDLING 9-11

VENTILATION REQUIREMENTS 12

INSTALLING ANTI-TIP DEVICE 13

CABINET PREPARATION 14-16

BACKGUARD INSTALLATION 17

ELECTRICAL CONNECTIONS 17-18

GAS HOOK-UP 18-19

TEST AND ADJUSTMENTS 19-20

CLEANING EXTERIOR SURFACES 20

INSTALLER FINAL CHECKLIST 21

HOW TO OBTAIN SERVICE 22

WARRANTY 23-24

2

INTRODUCTION

he DCS RDT series ranges are designed with a large number of features available in a multitude of different

T
combinations. Patented Dual Flow BurnersTMallow for consistently lower simmer temperatures and have a high
output of 17,500 Btu/hr. Also available on the ranges are an 18,000 Btu/hr griddle and/or grill.

The large capacity electric ovens of the Dual Fuel Range feature self-cleaning and convection. The secondary
electric oven found on the left side of the 48” Dual Fuel Range can Bake or Broil, and also has a Proof feature. All
range models require the installation of one of the two (12” or 30”) offered Backguards. (Except island instal­lation). See page 8.

IMPORTANT INSTALLATION INFORMATION

The RDT series ranges are tested in accordance with ANSI Z21.1 Standard for Household Cooking Gas Appliances.
These ranges must be installed in conjunction with a suitable overhead vent hood (see ventilation

equirements). Due to the professional high heat capacity of this unit, particular attention should be paid to the

r
hood and duct work installation to ensure it meets local building codes. To eliminate risk of burns or fire by
reaching over heated surface units, cabinet storage located above the surface units should be avoided.

Check local building c
connections, and grounding must comply with all applicable codes. In the absence of local codes, the range
should be installed accordance with the National Fuel Gas Code ANSI Z223.1 and National Electrical Code
ANSI/NFPA 70. Be sure that the unit being installed is set up for the kind of gas being used. The ranges are
shipped from the factory set and adjusted for natural gas or LP (propane), depending on the specific model
ordered.

further. Return range to dealer if unit is not set for site gas supply.

Verify that the range is compatible with gas supply at the installation site before proceeding

odes for the proper method of range installation. Local codes vary. Installation, electrical

3

SAFETY PRACTICES AND PRECAUTIONS

When properly cared for, your new DCS Appliance has been designed to be a safe, reliable cooking appliance.
When using this restaurant caliber appliance, use it with extreme care, as this type appliance provides intense
heat and can increase the accident potential. Basic safety precautions must be followed when using kitchen
appliances, including the following:

■

Read the Use and Care Manual, which came with this appliance, thoroughly before using your new appliance.

This will help to reduce the risk of fire, electric shock, or injury to persons.

■

Begin by insuring proper installation and servicing. Follow the installation instructions in this manual. Be sure

to have a qualified technician install and ground this appliance before using.

■

Have the installer show you where the gas supply shut-off valve is located so you will know how and where to

turn off the gas to the appliance.

■

If you smell gas, the installer has not done a proper job of checking for leaks. You can have a small leak and

therefore a faint gas smell if the connections are not completely tight. Finding a gas leak is not a “do-it­yourself” procedure. Some leaks can only be found with the burner control in the “ON” position and for your
protection it must be done by a qualified service technician.

f by some chance a burner goes out and gas escapes, open a window or a door to let the room air out. Do not

■

I

attempt to use the appliance until the gas has had time to dissipate. Follow the instructions on page 1, “For
your safety – if you smell gas”.

■

This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted from the factory

for the type of gas that is used.

■

Do not repair or replace any part of this appliance unless it is specifically recommended in this manual. All

other servicing should be referred to a qualified technician.

■

Children should not be left alone or unattended in an area where appliances are in use. They should never be

allowed to turn knobs, push buttons, sit or stand on, and/or touch any part of an appliance while in operation.

■

Children in walkers, or children crawling can be attracted to the round oven door handle and may grab and

open the oven door. This can result in injury from the door being pulled open on a child, or severe burns if the
oven is in use and hot.

WARNING:

Do not store items of interest to children above or at the back of any appliance. Children could be seriously injured

o reach these items.

o the applianc

if they should climb on

■

Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic items may melt

or ignite and other types of items could be ruined.

■

Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite

flammable and may catch on fire.

■

If the appliance is near a window be certain the curtains do not blow over or near the cooktop burners; they

ould catch on fire.

c

■

Do not use water on grease fires. Turn all burners “OFF”, then smother fire with baking soda or use a dry

chemical or foam-type fire extinguisher.

■

Never let clothing, pot holders, or other flammable ma

burner grate until it has cooled. Fabric may ignite and result in personal injury.

e certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns from steam.

■

B

w

Do not use a t
burner grates.

4

o

t

el or other bulk

e t

terials come in contact with, or too close to, any burner or

y cloth in place of pot holders. Do not let pot holders touch hot burners, or

SAFETY PRACTICES AND PRECAUTIONS

■

For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while

sing this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

u

■

Do not use aluminum foil to line any part of the oven or cooktop. This will cause heat to be trapped underneath

it. This trapped heat can upset the cooking performance and can damage the finish of the oven or the cooktop
parts.

WARNING! NEVERcover any slots, holes or passages in the oven bottom or cover an

entire rack with materials such as aluminum foil. Doing so blocks airflow through the oven and may
cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

■ This appliance is for cooking. Never use the oven or cooktop to warm or heat a room. This could damage the

cooktop or oven parts.

WARNING! NEVERuse this appliance as a space heater to heat or warm the room.

Doing so may result in carbon monoxide poisoning and overheating of the oven.

■

When using the cooktop: Do not touch the burner grates or the immediate surrounding area. Areas adjacent to

the burners may become hot enough to cause burns.

■

When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately surrounding

the door or the back trim. The surfaces directly above the oven door may be hot if the oven has been operated
with the door open, or if something has prevented the door from sealing. Always use caution when pulling out
the drip trays (GD & GL models only) when the oven has been on, or is currently on. The drip trays get hot when
the oven is on. Do not remove drip trays until they are cool.

■

Never leave the cooktop unattended when using high flame settings. When cooking with high flame settings,

boil overs may cause smoking and greasy spill overs may ignite. More importantly, if the burner flames are
smothered by a severe boil over which effects the igniter, unburned gas will escape into the room.

■

Only certain types of glass, heat-proof glass-ceramic, ceramic, earthen ware, or other glazes utensils are suitable

ooktop use. This type of utensil may break with sudden temperature changes. Use only on low or medium

for c
flames settings according to the manufacturer’s directions. The use of professional utensils is recommended.

■

Do not heat unopened food containers; a build up of pressure may cause the container to burst.

■

During c

beyond the bottom of the pan. This could heat and/or melt the handles, and may increase cooking time.

■

Always use utensils that have flat bottoms large enough to cover the burner. The use of undersized utensils will

expose a por

■

To minimize burns, ignition of flammable materials and unintentional spill overs, position handles of utensils

inward so they do not extend over adjacent work areas, cooking areas, or the edge of the cooktop.

■

Hold the handle of the pan to preven

■

Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect

ar

■

For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may be necessary to

clean these when there is a boil over or when the burner does not light, even though the electronic igniters
click.

■

Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do not use

cooking utensils on the grill.

ooking, set the burner control so that the flame heats only the bottom of the pan and does not extend

tion of the flame to direct contact and may result in ignition of clothing.

ement of the utensil when stirring or turning food.

v

t mo

op burners. Clean after each use or boil over.

ound the c

ookt

5

SAFETY PRACTICES AND PRECAUTIONS

Installer supplied shut-off valve
must be easily accessible inside
cabinetry.

Gas Supply

■

Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while
it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the
cleaner manufacturer.

■

Be sure all the range and/or cooktop controls are turned off and the appliance is cool before using any type of
aerosol cleaner on or around the appliance. The chemical that produces the spraying action could, in the
presence of heat, ignite or cause metal parts to corrode.

■

Place oven racks in desired position while the oven is cool. If a rack must be moved while the oven is hot, do not
let the pot holders contact the hot interior of the oven.

■

Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

■

Do not rub, damage, move or remove the door gasket. It is essential for a good seal during baking. Wash the
gasket with hot water only.

■

Clean the ventilator hood and filters above the range or cooktop frequently so grease from cooking vapors does
not accumulate on them. The filters can be cleaned in a dishwasher or DishDrawer. Follow directions provided
by ventilation manufacturer for cleaning.

urn the ventilator “OFF” in case of fire or when intentionally “flaming” liquor or other spirits on the cooktop. The

■

T
blower, if in operation, could unsafely spread the flames.

■

DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air supply is
available.

■

For safety reasons and to avoid damage to the appliance never sit, stand, or lean on the oven door or cooking
surface.

■

Service should only be done by authorized technicians. Technicians must disconnect the power supply before
servicing this appliance.

WARNING:

California Proposition 65 - The burning of gas cooking fuel generates some by-products which are known by the
State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of
potential exposure to such substances. To minimize exposure to these substances, always operate this unit
according to the instructions contained in this booklet and provide good ventilation to the room when cooking with
gas.

RECOMMENDATIONS ON HOOK-UP TO GAS SUPPLY:

A manual valve must be installed external to the appliance, in an accessible location from the front for the
purpose of shutting off the gas supply. The supply line must not protrude beyond the back of the unit. Make
sure the gas supply is turned off at the wall valve before connecting the appliance.

The gas supply connections should be made by a qualified technician and in accordance with local codes or

dinanc

or

as C

G

NOTE:

This product must be installed by a licensed plumber or gas fitter
when installed within the Commonwealth of Massachusetts.

NOTE:

(mandatory for the State of Massachusetts)
Alternate method of supplying gas must be installed into the unit.

es. In the absence of a local code, the installation must conform to the latest edition of National Fuel

ode ANSI Z223.1.

6

MODELS

O

VEN ON

HEATING

DOOR LOCKED

HEATING

48” RDT RANGE MODELS

RDT-484GG

RDT-485GD

36” RDT RANGE MODELS

RDT-486GL RDT-486GD

RDT-366

30” RDT RANGE MODELS

RD

RDT-364GL RDT-364GD

T-305

7

PLANNING THE INSTALLATION

IMPORTANT INSTALLATION INFORMATION

he RDT is tested in accordance with ANSI Z21.1 Standard for Household Cooking Gas Appliances.

T

The range must be installed in conjunction with a suitable overhead vent hood. (See ventilation requirements,

age 12). Due to the professional high heat capacity of this unit, particular attention should be paid to the hood

p
and duct work installation to ensure it meets local building codes. To eliminate risk of burns or fire by reaching
over heated surface units, cabinet storage located above the surface units should be avoided.

All range models with less than a 12” clearance between combustible material and the back edge of the range,
require the installation of one of the two offered Wall Mount Backguards – see page 17.

Wall Mount Full
Backguard

1-5/16”

28-1/8”

Model Number

Low

Backguard

Wall Mount
Low Backguard

1-5/16”

FIG. 1

Check local building c
connections, and grounding must comply with all applicable codes. In the absence of local codes, the range /
cooktop should be installed in accordance with the National Fuel Gas Code ANSI Z223.1 and National Electrical

ode ANSI / NFPA 70.

C

Be sure that the unit being installed is set up for the kind of gas being used. The gas range is shipped from the

tory set and adjusted for Natural Gas or LP (propane), depending on the specific model ordered. V

fac

the range is c

to dealer if the unit is not set for the gas supplied at the site.

ompa

odes for the proper method of range installation. Local codes vary. Installation, electrical

tible with the gas t

10-1/8”

t the installation site before proceeding further.

ype a

48” Range BGS-1248 BGS-3048

36” Range BGS-1236 BGS-3036

30” Range

All Ranges are shipped with a standard 2”
integral island trim.

BGS-1230 BGS-3030

Full

Backguard

erify that

etur

R

n r

ange

8

PLANNING THE INSTALLATION

RECOMMENDED INSTALLATION INSTRUCTION

Install components in the following order:

. Vent Hood

A
B. Backguard System (sold separately)
C. Range

1. Locate and level range according to range installation instructions.

2. Measure distance from floor to top of island trim on range, adding 1/8” for backguard clearance.

3. Transfer this measurement to the wall. This will mark the bottom of your backguard.

4. From this line measure 28” up wall to mark the top of a 30” backguard. This is the minimum height that the
bottom of your vent hood can be installed.

5. Follow vent hood manufacturer’s installation instructions to install vent hood.

6. Follow backguard installation instructions to install backguard.

7. Connect gas and electric connections and slide range into position.

NOTE:

ual gas supply valve must be installed. See page 15.

A man

UNPACKING AND HANDLING

CAUTION:

Proper equipment and adequate manpower must be used in moving the range to avoid damage to the unit or the
floor. The unit is heavy and rests on adjustable steel legs.

WARNING:

DO NOT lift range by the oven door handles or drip pan handle!!

WARNING:

DO NOT remove the grill or griddle assemblies!!

MOVING AND PLACING THE RANGE

anges have shipping weights varying from 420 lbs. to 630 lbs less approx. 50lbs. after removal of packing

he r

T

ecommended that the door(s), grates, and front kick panel be removed to facilitate handling. This

t is r

. I

ial

er

t

ma
will reduce the weight for ease of handling.

It may be necessary to remove the oven doors and knobs to pass through some doorways. With the doors and
knobs removed, a 29-1/16” (RDT-36/48) 29-3/8” (RDT-305) wide opening is required. Without removing the door,
a 31-1/2” (RDT-36/48) or 30” (RDT-305) wide opening is required. Remove the outer carton and packing material
from the shipping base.

9

UNPACKING AND HANDLING

Left Rear Shipping
Screws

22"

Leveling Legs

Range Must
be Uniformly
Supported
on Braces

Kick Panel

MOVING AND PLACING THE RANGE (cont.)

Electric and gas connections should be made before the
range is slid into the cabinet opening (see pages 14~18). If
installing a full backguard with the range, it should also be
installed before the range is placed in its final position (refer

o pages 8 & 17). For proper performance, the professional

t
range should be level. To achieve a flush fit of the range to
adjoining countertops, it will be necessary to have level
cabinets (front to back, and left to right across opening of the
range). After checking the countertops for level and before
sliding the range into place, measure the distance from the
floor to the top of the counter work surface in the rear left
and right corners. Adjust the corresponding rear corner of
the range to an equal height of the counter, as the rear
leveling legs are not accessible once the range is pushed into
place. Once the range is in place, the front leg levelers can be
accessed to level the front of the range. Replace the kick
panel and oven doors by reversing the procedure described
previously. It is important that the two screws retaining the
kick panel are secure to prevent accidental access to live
electrical components and wires (fig. 2).

Kick Panel

Fig. 2

eft Rear

L

hipping Screws

S

Anti-tip device should be installed (see page 13 for
instructions). The professional range should be transported
8by a dolly close to its final location. The range can be tipped
back and supported on the rear legs while the dolly is
removed. The floor under the legs should be protected (wood
strips, carpet, paneling, etc.) before pushing the unit back into
position.

To remove the kick panel:

Removing two screws at the top and pulling forward. The
range is held to the skid by two bolts in the front, behind the
kick panel, (fig. 2) and two L-brackets located on the bottom
flange of the range back (fig. 3). After removing the bolts and
brackets, the range must be lifted and removed from the skid.

Due to the weight, a dolly with soft wheels should be used to

e this unit. The weight must be supported uniformly

v

mo
across the bottom (fig. 4).

Leveling Legs

Fig. 3

ig

F

Range Must be
Uniformly
Supported on
Braces

. 4

10

UNPACKING AND HANDLING

To remove door:

WARNING!

Do not lift oven door by the handle - will cause damage! Be sure the
oven and door are cool before you begin to remove the door!

1. Open the door all the way open (Fig. 5a).

2. Unlock the door hinges by rotating the lock forward (Fig. 5b).

3. Once both hinges are unlocked, gently close the door until approxi­mately halfway closed. Grabbing the sides of the door and gently
lifting up and slightly forward, the door will unlatch from the hinge.

4. Continue to lift and pull the door away from the range.

To re-install door:

1. Position the door in approximately halfway open position.

2. Simply place the hinge tongue into the hinge slots (See Fig. 6a).

3. Push the door into the slots until you feel them fall into the latches.

4. Open the door completely and rotate the locks into the closed
position (Fig. 6b).

5. Close the oven door.

Fig. 5a Oven hinge assembly

Fig. 5b Hinge retainer clip in unlocked position

hinge t

ongue

hinge t

ongue

hinge slot

hinge slot

Fig. 6a Hinge assembly

GRIDDLE AND GRILL LEVEL ADJUSTMENTS

The grill and griddle sections (if equipped) are fastened
in place at the front with screws. They are designed to
be stationary and not meant to be removed for cleaning.
The griddle has two leveling screws beneath the rear flue
cover which can be used to adjust the griddle to the
desired slope. To access the leveling adjustment screws,
remove the griddle flue cover by lifting upwards. The
center screw is for shipping and should be removed
(Fig. 7).

ig. 6b Hinge retainer clip in locked position

F

Shipping Screw

Griddle Flue

Cover

Fig. 7

e)

v

emo

(r

Outer Leveling

Screws (2)

11

VENTILATION REQUIREMENTS

A suitable exhaust hood must be installed above the range. The following chart indicates the minimum blower
capacity recommended for hood ventilation.

Standard Counter

Ventilation Unit

Installation

Recommendatons

HOOD 24" Deep x Unit Width 30" Deep x 36" at Bottom

*48” Range

1200 CFM

BLOWER

* When installing a unit featuring a grill, GL models, requires a 1200 CFM ventilation unit

*36” Range

600-1200 CFM

30” Range

600 CFM

Island Installation

Recommendatons

1200 CFM

600-1200 CFM

600 CFM

CAUTION:

Ventilation hoods and blowers are designed for use with single wall ducting. However, some local building codes or
inspectors may require double wall ducting and/or damper. Consult local building codes and/or local agencies,
before starting, to ensure that hood and duct installation will meet local requirements.

Hood blower speeds should be variable to reduce noise and loss of heated or air conditioned household air
when maximum ventilation is not required. Normally, the maximum blower speed is only required when using
the grill.

For best smoke elimination, the lower edge of the hood should be installed a minimum of 30" to a maximum of
36" above the range cooking surface, (page 14 & 15). If the hood contains any combustible materials (i.e. a
wood covering) it must be a minimum of 36" above the cooking surface.

Due to a high volume of ventilation air, a source of make-up air (outside replacement air) is recommended. This

ly impor

ticular

is par
should be consulted.

tant for tightly sealed and insulated homes. A reputable heating and ventilating contractor

12

INSTALLING ANTI-TIP DEVICE

WARNING

ALL RANGES CAN TIP

INJURY COULD RESULT

INSTALL ANTI-TIP
BRACKET PACKED
INSIDE OVEN

SEE INSTRUCTIONS

All ranges must have an anti-tip device correctly
installed as per the following instructions. If you pull
the range out from the wall for any reason, make sure

hat the device is properly engaged when you push

t

(2) Small Holes for Wood

the range back against the wall. If it is not, there is a

ossible risk of the range tipping over and causing

p
injury if you or a child stand, sit or lean on an open

(2) Large Holes for Concrete

oven door.

INCLUDED PARTS:

(4) #10 x 2” wood screws,
(1) Anti-tip bracket, and (1) Installation Instructions.

INSTALLING THE KIT:

Instructions are provided for wood and cement floors.
Any other type of construction may require special
installation techniques as deemed necessary to
provide adequate fastening of the Anti-tip bracket to
the floor and wall. The use of this bracket does not
preclude tipping of the range when not properly
installed.

WOOD CONSTRUCTION:

Place the bracket against the back wall, into the right
rear corner where the range is to be located. Leave a
gap between the wall (or side of range) and the bracket (see fig.

8). Drill (2) 1/8” diameter pilot holes in the center of the small
holes. A nail or awl may be used if a drill is not available. Fasten
the bracket securely to the floor and wall.

Installations

Installations

A

Model

Series

A

(2) Wood Screws into Back

Wall (ALL Installations)

RIGHT SIDE OF

WALL OR RANGE

Fig. 8

T-48

RD

1/2” 5/8” 1/4”

RD

T-36

RD

BACK
WALL

T-305

CONCRETE OR CEMENT CONSTRUCTION:

Hardware Required:

(2) sleeve anchors, lag bolts, and washers (not provided).

Locate the bracket as described above. Drill the recommended
size holes for the hardware. Install the sleeve anchors into the
holes and then install the lag bolts through the bracket. The
bolts must be pr

operly tightened as recommended for the

hardware. Fasten the bracket securely to the floor and wall.

ONCE INSTALLED:

Complete the range installation per the instructions provided
with the produc

ti-tip devic

An

t. Check f

y g

e b

attempt to tilt the range forward.

or proper installation of the range and

asping the back of the unit and car

r

efully

. 9

ig

F

13

CABINET PREPARATION

min. 36" wide hood

CAUTION:
36" min. to
combustible
material #,
from cooking
surface

electrical
supply

gas supply

35-3/8" max. for level counter,
36-3/4" max. with range

leveling legs fully extended

12" min. to combustible

material #, each side

cooking surface

12"

B

A

A

min. 48" wide hood

3-1/4"

3-1/2"

18" Min.

13"

Max

#

As defined in the “National Fuel Gas Code”
(ANSI Z223.1, lastest edition).

The horizontal surfaces of the range top (cooktop)

trim must not be below countertop level.

Models

RDT-48

RDT-36

A B

8" 16"

4" 12"

1. The range is a free standing unit. If the unit is to be placed adjacent to cabinets, the clearances shown in fig. 10
(RDT-36 & 48) & fig. 11 (RDT-305) are required. The same clearances apply to island installations.

2. The range can be placed in various positions with respect to the cabinet front, with the front frame either flush
or projecting, depending on the countertop depth.

3. The gas and electrical supply should be within the zones shown figures 10 & 11.

4. The maximum depth of over head cabinets installed on either side of the hood is 13”.

5. Any openings in the wall behind the range and in the floor under the range must be sealed.

6. When there is less than a 12” clearance between combustible material and the back edge of the range, (above
the cooking surface) a DCS Low backguard or Full backguard must be installed (fig. 13, standard installation).
When clearance to combustible material is over 12” no backguard is necessary (fig. 13, island installation). These

ts must be ordered separately (page 8). Fig. 13 indicates the space required for each type of backguard.

par

7. Always keep the appliance area clear and free from combustible materials, gasoline and other flammable vapors
and liquids.

8. Do not obstruct the flow of combustion and ventilation air to the unit.

14

ig

F

. 10 RDT-36/48 Models Only

CABINET PREPARATION

(RDT-305 Models)

CAUTION:
36" min. to
combustible
material #,
from cooking
surface

electrical
supply

gas supply

35-3/8" max. for level counter,
36-3/4" max. with range

leveling legs fully extended

12" min. to combustible

material #, eachside

cooking surface

9"

min. 30" wide hood

4"

1-1/2"

18" Min.

1

3"

Max

#

As defined in the “National Fuel Gas Code”
(ANSI Z223.1, lastest edition).

The horizontal surfaces of the range top (cooktop)

trim must not be below countertop level.

10-3/4"

2

"

7"

Electrical Supply

NEMA 14-50
Receptacle

2" Maximum
Protrusion from Wall
for Gas Supply

Gas Supply

Flex Line to Range

Manual Shut-Off
Valve must be
Easily Accessible

Fig. 11 RDT-305 Model Only

ig. 12 All RDT Models

F

15